Put the chickpeas in a bowl and cover with water. Soak overnight. In the morning rinse the chickpeas and drain well.

Place the chickpeas in a large saucepan over high heat. Pour in 1 litre of water and add the onion and bay leaves. Bring to the boil, and then simmer, covered, for 1 – 2 hours, or until the chickpeas are very soft. You may need to add more water during the cooking process.

Drain the chickpeas (reserving the cooking liquid). Discard the bay leaves and onion.

Put garlic in a food processor with some of the still-hot chickpeas and process until smooth. Add remaining ingredients and chickpeas, taking care not to overload your food processor. Process to combine. Add a little of the cooking liquid to produce a smooth, but not runny, paste. Season with freshly ground black pepper to taste. Allow to cool.

Check the consistency of the hummus as it will thicken as it cools. Adjust the seasoning. Serve with a sprinkling of paprika and a drizzle of EVOO.

This recipe makes 3 1/2 cups of hummus and will keep for up to a week if stored in an airtight container in the refrigerator.